alt Hacker NewsI only know one kind of steel cut whole oat:
https://mccanns.com/product/mccanns-traditional-steel-cut-ir...
I'm using an instant pot. Maybe it develops more pressure? But 3 minutes high, rest for 10 minutes, vent, is just a bit on the al dente side. Cooked through, but slightly chewy.
Sometimes I sauté the dry oats in a pat of butter for a few minutes before adding the water and cooking. It gives them a nice nutty flavor.
We're definitely talking about the same. Very interesting.
> Sometimes I sauté the dry oats in a pat of butter for a few minutes before adding the water and cooking. It gives them a nice nutty flavor.
Sounds great. It's the nuttiness from the skins I like about them compared to rolled.